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An essential food in Mid-Atlantic kitchens for hundreds of years, scrapple is the often-overlooked king of breakfast meats. Developed by German settlers of Pennsylvania, the slow food byproduct was created to avoid waste in the day's butchering. Pork trimmings were stewed until tender, ground like sausage and blended with the originating broth, cornmeal and buckwheat flour. Crispy slabs of scrapple sustained regional ancestors through frigid winter months and hard-worked harvests. Today, companies such as Habbersett and Rapa still produce scrapple as new generations of chefs create exciting ways to eat the staple. Join author Amy Strauss as she traces the sizzling history and culture of a beloved Pennsylvania Dutch icon.

Guest reviews

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overall: 4 out of 5 stars, see all reviews

Most recent reviews

book about scrapple

(would recommend)

4 out of 5 stars

suzeb — 11 months ago

verified purchaser

I can't really review this since I bought it for a family member as a holiday gift, but I'm pretty sure she'll love it. It's a book about scrapple and we grew up in a Pa. Dutch area, so what's not to like? Unless it's very poorly written, I think my sister will give it a 5. :)